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Southwest Corn Frittata

Source of Recipe

from debbies country cookin


Recipe Introduction

Serve with chunky salsa, and a salad with cumin vinaigrette. Fresh fruits are just right for dessert, too.

List of Ingredients

4 large eggs
1 c. fresh corn kernels (from about 2 ears of corn) or frozen, thawed or 1 can, drained
1/2 c. packed grated Monterey Jack cheese with jalapenos
3 tbsp. chopped fresh cilantro
salt and pepper
1 tbsp. olive oil
1 c. chopped onion
2 6" diameter corn tortillas, cut into small wedges


Recipe

Preheat broiler.
Whisk eggs in medium bowl to blend.
Mix in corn, cheese and 2 tbsp. of the cilantro. Sprinkle with salt and pepper. Mix in tortillas.
Over medium/high, heat oil in heavy broiler proof nonstick skillet.
Add onion and saute until just tender, about 5 minutes.
Pour egg mixture into skillet and stir to blend. Cover skillet.
Cook frittata over low heat until eggs are almost set, about 8 minutes.
Uncover skillet and broil frittata until top is set and starting to brown, about 1 minute.
Slide frittata onto plate.
Sprinkle with remaining 1 tbsp. cilantro.
Cut into wedges and serve.
Makes 2 servings.